Name: Pork Chops in Plum Sauce From Lhj
Ingredients: 1 ts Olive oil; 4 Thin loin pork chops; trimmed; 1/2 ts Salt; 1/4 ts Freshly ground pepper; 1/2 c Finely chopped onion; 4 lg Plums; sliced thin; 1/4 ts Tarragon; 2 tb White vinegar; 1/2 c Chicken broth; defatted*; 1 tb Firmly packed brown sugar

The Queen Mary, lying in repose in the harbor at Long Beach, California, is a fascinating museum of the past. Used both as a luxury liner in peacetime and a troop transport during the Second World War, its present status as a museum the length of three football fields affords a stunning contrast between the lifestyles appropriate in peace and war. On one side of a partition you see the dining room reconstructed to depict the peacetime table setting that was appropriate to the wealthy patrons of high culture for whom a dazzling array of knives and forks and spoons held no mysteries. On the other side of the partition the evidences of wartime austerities are in sharp contrast. One metal tray with indentations replaces fifteen plates and saucers. Bunks, not just double but eight tiers high, explain why the peacetime complement of 3000 gave way to 15,000 people on board in wartime. How repugnant to the peacetime masters this transformation must have been! To do it took a national emergency, of course. The survival of a nation depended upon it. The essence of the Great Commission today is that the survival of many millions of people depends on its fulfillment.

Ralph Winter

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1	ts	Olive oil
4		Thin loin pork chops; trimmed
1/2	ts	Salt
1/4	ts	Freshly ground pepper
1/2	c	Finely chopped onion
4	lg	Plums; sliced thin
1/4	ts	Tarragon
2	tb	White vinegar
1/2	c	Chicken broth; defatted*
1	tb	Firmly packed brown sugar

INSTRUCTIONS

1. Heat oil in large nonstick skillet over high heat. Sprinkle pork with
salt and pepper. Cook 3 to 4 minutes per side until cooked through.
Transfer to platter; cover loosely and keep warm.
2. Add onion, plums and tarragon to skillet; cook 2 to 3 minutes. Add
vinegar, then broth and brown sugar. Bring to boil; boil until reduced by
half, 3 minutes. Pour sauce over chops. Makes 4 servings.
*To defat broth: Freeze the broth for 30 minutes until fat solidifies on
the surface. Remove fat from surface with slotted spoon.
Prep time: 10 minutes Cooking time: 15 to 18 minutes Degree of difficulty:
Easy Low-fat Low-calorie
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list
[LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday, January 06, 1998 6:01 AM
NOTES : FROM LHJ ONLINE http://www.lhj.com  Lean pork chops and fruit make
an entr.e that's easy, elegant and low in fat.
Recipe by: LHJ Kitchen [lhjkitchen@LHJ.COM]
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 13,
1998

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”